Austrian Street Food Recipe

Street food in Austria could easily be associated with the classical “Käsekrainer hot dog” (Käsekrainer = slightly smoked scalded pork sausage filled with Emmentaler cheese), but our chef came up with this wonderful burger recipe that will definitely blow you out of your boots. It fulfills all the criteria for a perfect, modern street food dish: quick preparation time, quickly to eat, no need for plates or cutlery, maximum level of enjoyment including a special, regional part: the Wachauer Weckerl (Laberl). 

It is a wonderful and tasty bread roll that is made out of wheat and rye flour and was invented in 1905 by an amateur baker from Dürnstein in the Wachau region in Lower Austria. This kind of special bakery is mostly seen in typical Austrian “Heurigen” (taverns selling home-grown wine) and is a fixed part of good breakfast buffets. So get ready and prepare yourself for the marvellous Wachauer Weckerl Burger.


  1. 6 METRO Chef Wachauer Weckerl bread buns

  2. 6 METRO Chef pork Schopfsteak

  3. 1 tsp. METRO Chef BBQ seasoning

  4. 200 g METRO Chef cabbage salad

  5. 3 tbsp. of mustard

  6. 1 tbsp.blossom honey

  7. 4 tbsp. METRO Chef sour cream

  8. 2 tbsp. horseradish

  9. 4 pcs of pickled cucumbers

  10. 2 tbsp. finely sliced 

  11. METRO Chef chives

  12. 1 tbsp. Aro rapeseed oil

  13. Salt

  14. METRO Chef ground black pepper

  15. Parsley to taste



  • Combine the cabbage salad with chopped chives.

  • For the sauce, mix the sour cream with the honey and mustard, season with salt and pepper. Slice the cucumbers lengthwise in thin slices.

  • Pat the steaks dry and salt lightly. Brown both sides in a frying pan or on the grill for about 3 minutes, mix in the grill spices with a tablespoon of oil, and brush the meat with the spice mixture shortly before it is ready. 

  • Bake the Wachauer bread buns according to the package directions, then let them sit for a few minutes. 

  • Cut the buns in half and roast them for a few minutes in the pan or on the grill. 

  • Spread the sauce on both sides of the bun, then cover the bun first with the cabbage salad followed by the meat and garnish with fresh grated horseradish and parsley.